Italian Cutlets.

Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of
eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1
tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites
of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake
in a slow oven until done.